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If I mixed a beaten egg into my rice cooker after it's "done" cooking my oatmeal and left it for a few, would it cook the egg enough?

MarleneDietrich Aug 31, 2010 08:59 AM

and do you think the taste of the egg would be too evident or nasty when combined with banana and a few nuts...? It sounds nasty but then then you do add egg to cake... I'm just looking for a cheap easy way to add protein to my usual breakfast. Any thoughts? Thanks!

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  1. amyzan RE: MarleneDietrich Aug 31, 2010 12:45 PM

    If you have an instant read thermometer, you can probably gauge whether it will cook enough to your liking, because the answer is dependent on how well cooked you eat your eggs. If you're asking whether it will cook to a scrambled egg consistency, the answer is likely "no" if you wait to add it until the cycle has finished and it's on the "keep warm" setting. If you add the egg earlier in the cycle, when it's closer to boiling, the egg will be more cooked. I'm sorry if this sounds all too obvious...

    1. Melanie Wong RE: MarleneDietrich Aug 31, 2010 01:07 PM

      Make sure the egg is room temperature --- put the whole egg in shell in some hot water from the tap if you don't have time to leave one on the counter.

      i do this all the time with hot jook. I don't do it on the heat, just stir it into my individual serving, and the egg will thicken and set. But that's a savory dish, don't know if I'd like it with banana and nuts.

      1. chowser RE: MarleneDietrich Aug 31, 2010 01:30 PM

        My MIL makes a sweetened oatmeal like this--the egg makes the oatmeal smooth and creamy. You want the oatmeal hot but not too hot or it'll cook it too quickly. You could also temper the egg first with some oatmeal. You don't want to see evidence of the egg but just get the creamy goodness.

        1 Reply
        1. re: chowser
          Melanie Wong RE: chowser Aug 31, 2010 02:40 PM

          Tempering the egg's a better idea --- stirring some of the hot oatmeal into the beaten egg to warm it.

        2. ipsedixit RE: MarleneDietrich Aug 31, 2010 04:18 PM

          If your rice cooker is on the "keep warm" stage then yes, absolutely. I do this all the time with eggs when I cook rice.

          But whether it will cook the egg "enough" as you say really depends on how cooked you like your eggs in your oatmeal. If you like your eggs on the runny side, you'll be happy; if not, then I'd suggest tempering or warming up the egg first as chowser and Melanie Wong suggest up above.

          1. epabella RE: MarleneDietrich Aug 31, 2010 05:30 PM

            "It sounds nasty but then then you do add egg to cake"

            it does and believe me, eggs in cake batter cooking away in the oven is entirely different.

            "cheap easy way to add protein to my usual breakfast"

            beat the eggs and season, transfer to suevee (sous vide) bags (ziplocs work fine) and pop that into your rice cooker. protect eggs from oatmeal and oatmeal from eggs.

            5 Replies
            1. re: epabella
              ipsedixit RE: epabella Aug 31, 2010 07:17 PM

              "protect eggs from oatmeal and oatmeal from eggs."

              Really? Why?

              1. re: ipsedixit
                epabella RE: ipsedixit Aug 31, 2010 07:29 PM

                savory and sweet - not like it'll turn out to be oat custard... then again i could be wrong but i really like my scrambled eggs separate from my breakfast oats. if they're gonna get all mixed up, best they do in my gut and not in the rice cooker. actually, i prefer the microwave for my oatmeal.

                1. re: epabella
                  ipsedixit RE: epabella Aug 31, 2010 09:10 PM

                  Not all oatmeal is sweet, at least not mine.

                  1. re: ipsedixit
                    marsprincess RE: ipsedixit Sep 1, 2010 05:16 AM

                    I recently had a lunch special with a fresh fish, sautéed courgettes and savory oatmeal served with a light curry sauce. Fantastic!

                  2. re: epabella
                    chowser RE: epabella Sep 1, 2010 04:31 AM

                    The eggs shouldn't be scrambled but smooth, like a carbonara, not visible. But, savory and sweet--what's not to like.

              2. m
                MarleneDietrich RE: MarleneDietrich Sep 3, 2010 04:39 PM

                Thanks everyone. I haven't tried it yet, but I will this Sunday. I have a feeling it will not turn out, but it's worth trying to put my mind at ease

                1 Reply
                1. re: MarleneDietrich
                  dost RE: MarleneDietrich Sep 3, 2010 06:10 PM

                  Just to add a different spin- A very popular Japanese breakfast is raw egg over hot rice. I add a little tamari & sesame oil sometimes....... YUM!


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